Greetings to everyone in my electronic beekeeper diary!
Yesterday a friend called me and asked for advice on honey. He went to visit relatives in Kazakhstan and wanted to bring local honey to his grandmother.
Walking through the counters, I bought a couple of test jars from different manufacturers, in the end one honey turned out to be sour, the other started to hurt my stomach.
I explained to him for a long time how to choose a good product, and then I thought that it would be better to write down all these recommendations so that you could take a printout with you. Look for helpful tips below.
There are ways to check the quality of honey in more detail at home. Some housewives dissolve honey in water and drip lugol or iodine - a blue solution indicates that starch or flour has been added to the product. More curious experts set up a real chemical laboratory in the kitchen, but this can be avoided if you take honey from a trusted beekeeper friend who keeps bees in an ecologically clean area.
Source: www.edimdoma.ru
And the problem of how to choose real honey on the market is faced by many, especially - the townspeople - is acute. It's no joke - both shops and markets are filled with fakes of varying severity, and in some places the sellers are so convincing and professional in their fakes that it is almost impossible to leave them without buying.
So, instead of a truly natural product, some beekeepers-businessmen sell one that is made by bees, but not from nectar or honeydew, but from simple sugar syrup, which the beekeepers themselves diligently feed their pets with. Honey that is two or three years old is often sold, which has been overheated and poured many times. No one, of course, recognizes its antiquity.
And the most severe fakes are herbal syrups, with the help of additives disguised as a natural product. Such surrogates are most often prepared by evaporating melon or watermelon juices. Passing them off as natural honey is the most difficult thing, but sometimes fraudsters succeed. In order not to be deceived and choose real high-quality honey, you should know the main signs of a natural product.
It should be somewhat astringent and cloying. How to choose natural honey to taste? It has a pronounced specificity. Linden is slightly softer, sunflower or buckwheat - especially bright and clear. Fake or honey collected from sugar syrup tastes like banal sugar syrup. As a rule, they do not cause a slight burning sensation on the tongue, which is typical for a natural product.
Likewise with the smell. How to choose quality honey on the market? Smell it! Any natural product has a specific aroma, even when thickened. And sugar syrups hardly smell.
It is easiest to identify by rubbing a drop of sweet treat between your fingers. How to choose natural honey? It will rub easily evenly and be absorbed into the skin. The fake most often forms clots and lumps easily felt by the fingers.
Very often, when choosing honey on the market or from hand, it is possible to evaluate its consistency by dipping a stick or spoon into it. When poured from a spoon, the "correct" honey will form a thin thread, and on the surface of the bulk it will accumulate in the form of a pagoda, which will gradually spread out. A fake, as a rule, drips from a spoon and immediately falls into the main volume.
But even knowing how to choose natural honey based on these characteristics, it is better not to rush and take the selected samples in the smallest quantities - a mayonnaise jar, for example. And already at home to conjure over them. For example, there are good methods for assessing the presence of certain additives in honey.
In order to check whether you have chosen high-quality honey, you can simply poke into it with a red-hot wire. If, after taking it out, anything remains on it, this is a fake. Good honey does not stick to hot metal. And only after these manipulations at home help you choose real high-quality honey, you can safely go to the market and buy a full supply for the winter from an honest seller.
By the way, it is important to remember that no natural honey can be stored for several years without thickening. On the good, after a few months it begins to crystallize. And if in the middle of winter they sell you a product that is pure as a baby's tear and as fluid as a mountain stream, you should know that something is wrong with it.
Source: sostavproduktov.ru
Consistency is the first sign of real honey. First of all, it should be homogeneous, at the bottom of the jar with honey there should be no sediment or any stratification. Also, depending on the season, ambient temperature, this indicator is different: young honey has a liquid consistency, and by winter it becomes thicker.
With the onset of cold weather, natural honey, as a rule, crystallizes ("candied") - it becomes lighter, cloudy and thick. If this does not happen, then the honey is fake.
Attention!
The exception to the rule is acacia honey, this type of honey crystallizes more slowly than others.
That is why in winter real honey cannot be liquid, in this case it was either melted down (usually beekeepers say “dissolved”) to give it a marketable appearance, or it was obtained as a result of bees feeding with sugar. By the way, in the winter on store shelves, usually packaged honey is just a liquid consistency, which should be alarming.
If the spoon is rotated around its axis, then honey should "wrap" around it like a ribbon. Unripe honey usually drains off immediately, no matter how quickly you rotate the spoon.
Try rubbing a little honey between your fingers as well. The real one is completely absorbed, the fake one forms a lump that can be rolled.
Of course, in terms of its useful properties and taste, it is significantly inferior to natural.
Often, unscrupulous sellers offer buyers liquid honey of a dark color (supposedly buckwheat) in spring or early summer. This color can be obtained if you melt last year's frozen honey. Such honey is "dead", because when heated above 40 degrees, it loses all its beneficial properties.
For the same reason, honey cannot be added to hot drinks (tea, milk, cocoa). For cosmetic purposes (during the preparation of homemade masks, scrubs), it is advisable to slightly heat the crystallized honey in a water bath at a water temperature of about 40 degrees.
The so-called May honey is very popular among the population. For experienced beekeepers, the word "May" evokes an involuntary smile. No, theoretically honey can be harvested in May, but no beekeeper in his right mind would take food in the form of sweet flower nectar and pollen from the future brood, which they need for growth and development. Pumping honey in early spring leads to lethargy, weakness of future toilers-bees and a shortage of many tens of kg of honey in the fall during the main collection of bee products.
The high demand for honey and other beekeeping products creates fertile ground for fraudsters. Currently, flour, chalk, sawdust, starch, sucrose, molasses and other fillers are used to create counterfeit products.
Some types of counterfeits are difficult to detect even in the laboratory. For example, feeding the bees bringing nectar from the fields with sugar syrup. The color of such honey is usually lighter, almost white, and it crystallizes more slowly.
Methods for detecting fake honey using chemical reactions:
Watch a video on how to choose the right honey:
Source: www.maski-natural.ru
The people have their own methods of how to determine the quality of honey, for example, using a chemical pencil.
The bottom line is this: a layer of honey is applied to paper, a finger or a spoon and is drawn over it with a chemical pencil, or the pencil is dipped into the honey itself.
It is assumed if the honey is falsified, i.e. contains all sorts of impurities (sugar, sugar honey, as well as an increased amount of water), then a colored pencil mark will remain. However, researcher V.G. Chudakov in 1972 tested 36 samples of honey of different quality, including 13 falsified, and believes that this folk method for determining the naturalness of honey and assessing its quality is absolutely wrong.
There is another popular method to determine the falsification of honey, it consists in a test on blotting paper. A small amount of honey falls on the blotting paper. If after a few minutes a watery spot appears on the back of the paper, this is considered a sign of tampering.
Again, V.G. Chudakov conducted laboratory studies of this sample, which led to the conclusion that the sample actually allows to determine almost 100% of falsified honey, but besides, a part of natural honey also falls into the category of falsified.
Advice!
If you buy honey, then look in the reference books to see how it should look. The main thing is that it must have a certain aroma, honey taste, that is, the bouquet corresponding to a certain type of natural honey must match the color.
If the honey is too white it should raise suspicion, is it sugar? If the color is dark brown, is it not honeydew? If its aroma is dulled, the taste of caramel is felt - it means that it is melted honey.
Also, pay attention to the consistency of honey - it should correspond to the density of the variety, at a temperature of 20 degrees Celsius, it should be wrapped around a spoon like a ribbon, with sweet threads, interrupted at a certain moment.
Liquid honey should raise suspicion. Most likely it is unripe honey. It will not be stored, fermented, as it contains a lot of water. Such honey will not "wrap" around the spoon, but will simply drain from it. If you buy honey in winter, it should not be liquid, and if so, then it is most likely warmed up or diluted.
When buying, check the honey for fermentation. When stirring, it should not be felt that it is not viscous, actively foams, gas bubbles appear on the surface, that a specific sour smell emanates from it, and there is also an alcoholic or burnt aftertaste.
Before buying large quantities of honey, buy 100-200 grams for a sample.
Beware of buying honey from apiaries located along highways with heavy traffic. Such honey may contain an increased amount of lead compounds and other substances that get on the flowers with the exhaust gases of cars. With nectar and pollen, lead gets into honey, and this is dangerous for the health of those who consume it.
Honey collected in areas with unfavorable ecology is very harmful.
To identify various impurities in honey, the following methods are recommended. Pour water into a transparent jar, add one teaspoon of honey, stir - the honey will dissolve, the impurity will settle at the bottom.
In order to detect an admixture of flour or starch in honey, you need to pour 3-5 ml of an aqueous solution of honey (1: 2) into a jar or glass and add 3-5 drops of a solution of Lugol (or tincture of iodine). If the honey contains flour or starch, then the solution will turn blue.
An admixture of starch syrup (a mixture of cool water and starchy sugar) can be recognized by its appearance, stickiness and lack of crystallization. You can also mix one part of honey with 2-3 parts of distilled water, add a quarter of the volume of 96% alcohol and shake.
If the honey contains starch syrup, then the solution will take on a milky color. After settling this solution, a transparent semi-liquid sticky mass (dextrin) will settle. If there is no impurity, the solution will remain clear.
It is possible to detect impurities of sugar (beet) molasses and ordinary sugar by adding a solution of silver nitrate (lapis) to a 5-10% solution of honey in water. If a white precipitate of silver chloride falls out, this indicates the presence of an impurity. If there is no sediment, then the honey is clean.
There is another way: add 22.5 ml of methyl (wood) alcohol to 5 ml of a 20% solution of honey in distilled water, when an abundant yellowish-white precipitate forms, it will become clear that honey contains sugar syrup.
To detect an impurity of inverted sugar (grated honey), there is a rather complicated way: grind 5 g of honey with a small amount of ether (in which the products of fructose breakdown are dissolved), then filter the ether solution into a bowl, evaporate to dryness and add 2-3 drops of freshly prepared 1 % solution of resorcinol in concentrated hydrochloric acid (specific gravity 1.125 g).
If the impurity turns orange (to cherry red), then there is inverted sugar.
The increased percentage of sucrose in honey, which can be established in laboratory conditions, indicates its poor quality: in natural flower honey, sucrose is no more than 5%, no more than 10% - in honeydew. The better the quality of natural honey, the less sucrose it contains. "Sugar" honey has its own organoleptic characteristics: the smell of old honeycombs, insipid inexpressive taste, liquid consistency (if fresh), with prolonged storage it becomes thick, sticky, sticky.
"Sugar" honey (bees were fed or fed with sugar), like all unnatural honeys, is characterized by the absence of vitamins, organic acids, protein and aromatic substances, and mineral salts. In sugar honey, silicon is the main element, and there are practically no other salts, there are only traces of them. In natural honey, the opposite is true.
If the honey does not crystallize, then we can assume that there is an admixture of potato molasses.
Advice!
In order to detect an admixture of honeydew honey, pour 1 part of an aqueous solution of honey (1: 1) into a glass and add 2 parts of lime water, then heat the mixture to a boil. If brown flakes are formed, precipitating, then this indicates the presence of an admixture of honeydew honey.
In a cup of weak warm tea, add a little of what you bought under the guise of honey. If you are not fooled, the tea will darken, but no sediment will form at the bottom. Over time, honey becomes cloudy and thickens (candied) - this is a sure sign of good quality. And not, as many mistakenly believe, that honey has gone bad.
Sometimes honey during storage is divided into two layers: it thickens only from below, and from above it remains liquid. This suggests that it is immature, and therefore needs to be eaten as soon as possible - unripe honey is stored for only a few months.
Attention!
Careless beekeepers do not take out bees to collect nectar, but simply feed them with sugar. Sugar honey is unnatural. There is nothing useful in it. Such "sugar" honey is unnaturally white.
In real honey, there is no free water - in mature honey, water (about 20%) is completely bound in a true saturated solution. Honey with sugar syrup has a high humidity, this can be checked in the following way: dip a piece of bread in honey, and after 8-10 minutes take it out. In high-quality honey, the bread will harden. If, on the contrary, it has softened or completely crawled, then in front of you is nothing more than sugar syrup.
First, cover your ears and don't listen to what they tell you. Check everything yourself. Of course, one honest salesperson can fall into a bunch of liars, but how do you know that the one who stands in front of you is honest? Try honey not only from the top, but from the bottom of the jar as well. Do not hesitate to reach into the jar with a spoon and do not listen to sellers who start shouting: "Do not spoil the product!"
Unheated honey - both fresh transparent and sugared - is an effective antiseptic, and a clean spoon in a jar cannot spoil it. It is another matter if there was no honey at the bottom, or this honey was previously heated, which led to the loss of its antiseptic and all other healing properties.
Crystallization (sugaring) is a natural process for honey that does not affect its quality and composition of nutrients. Don't be confused by crystallized honey. Do not come the next day to the seller who promised you uncrystallized honey. They will bring the same, but warmed up. And in no case should you heat honey, because this turns it into a simple sweet substance, devoid of so many beneficial properties!
Good honey means a natural product produced by bees based on pollen, not sugar, and bad honey means everything else (a lot of water in the composition, the use of artificial sweeteners and sugar, etc.).
How can one recognize good honey and recognize bad honey in modern diversity?
This is the first step to help you learn about the presence or absence of extra additives in your honey, which means choosing a better option. The manufacturer is obliged to indicate all the ingredients in the percentage in which they are in the product, up to certain limits, so that a large amount of something extra will not go unnoticed.
Take some honey and try rubbing it between your fingers. High-quality natural honey spreads well and is easily absorbed by the skin (of course, if you took just a little), and if it remains sticky for a long time and is not absorbed at all, then there is a high probability that sugar and artificial sweeteners have been added to this honey.
Place a couple of teaspoons of honey in a bowl and microwave on high power. Good honey will caramelize, while bad honey will foam and form a lot of bubbles.
Place a few drops of honey on the paper. If honey hasn’t punched a hole or even thinned the paper, then this is a quality product that does not contain water. Accordingly, honey, which easily and quickly made a hole in the paper, is of poor quality.
Ants don't like real honey. If you have access to ants, just place a piece or drop of honey in a place where they can be observed. If the ants go around honey, then it is natural!
The easiest and most effective way to test the quality of honey is to see how it reacts with water. If you throw a spoonful of good natural honey into a glass of water, then it will fall apart and go to the bottom, while low-quality honey with artificial additives will begin to dissolve.
Natural, 100% pure honey from bees causes a slight tingling and tingling sensation in the mouth. Bad honey does not have such an effect.
Place some honey on a slice of bread. If the bread becomes harder, then natural honey. If honey only moistens the surface of the bread, then this is a bad product that contains a lot of water.
Pure natural honey crystallizes over time, while honey with artificial additives retains its liquid, syrupy form for a very long time.
Honey - according to the recognition of consumers and science, a product that is useful, healing and the most demanded of the entire range of beekeeping, but only if it is natural. Lucky for those who have familiar beekeepers who have the opportunity to buy proven products. And what should an ordinary market buyer do, how to protect himself from counterfeiting and be sure of its quality?
Sellers often present a cheap product for which there is no demand as more popular and expensive. For this reason, you should have an idea of \u200b\u200bhow to distinguish between different types of honey.
The color, aroma and taste of each variety depend primarily on the plant pollinated by the bees just prior to production. But there is no pure honey, because insects have a habit of flying from place to place, often even changing the terrain. However, in each variety it is possible to determine which range of colors prevails.
Each of the species has its own external characteristics and healing properties.
When buying honey, there is no way to conduct any research, and the seller will not allow the use of additional substances to test their products, but I want to buy a natural and high-quality product. It remains only to learn how to determine whether honey is really real, based on external signs.
Viscosity maturity index. A quality and mature product is a product that has undergone a certain processing by bees, has reached a minimum degree of moisture and is sealed by them. Some unscrupulous beekeepers, in pursuit of profit, begin pumping out honey without waiting for the process to complete and reach maturity. As a result, the product is not intended for long-term storage, fermentation begins in it, and the taste and healing qualities are lost.
At home, a maturity test can be performed using a regular spoon, which should be scooped up with some honey and raised until a wide, elastic trickle is formed. It should drain continuously and settle in a heap without spreading.
Again, we collect the result of bee labor with a spoon, lift and scroll, holding it horizontally around the axis. The honey should not drain. This speaks of his maturity. Otherwise, it will look like a liquid mass and begin to spread over the surface.
The candied product began to divide into liquid and crystallized parts - an indicator of immaturity.
Weight check. Honey is heavier than water. Average weight of 1 liter of honey is 1.4 kg minus utensils. If this indicator is less, then a significant part of the water is present.
Sugar is often a part of a counterfeit product. Beekeepers recommend checking its presence at home in several ways.
Often, a spoiled product needs to be sold by any means, and so that an uninformed buyer does not notice signs of poor quality, sellers go to various tricks. The quality suffers from the presence of additives not inherent to honey, but acquires a presentation.
Iodine is one of the determinants. It is enough to drop a few drops of it on a sweet product, and you can determine the presence of starch added for thickening. As a result of a chemical reaction, the color will change to blue or blue. The more intense the color, the more foreign matter. In real honey, the hue does not change.
With the help of vinegar essence, the added chalk is revealed. To do this, dilute a spoonful of the product in 0.5 cups of water and drip vinegar. If water hiss, then there is chalk.
A test is also carried out for the presence of molasses. Mix 2 tablespoons of water and 1 tablespoon of honey and add a few drops of ammonia, shake well. A change in the color of the solution to brown and the formation of the same precipitate indicate that the additive is still present.
And also knowledge of when honey is candied can be useful as general information. The process generally starts one or two months after collection. The exception is mustard honey, which can thicken after 5 days if left in an open container. A white acacia product, on the other hand, remains in its original state for more than six months, and if the jar is closed tightly - longer.
Unnatural honey can, at best, do no good to your health, and at worst, be detrimental to it. So you shouldn't neglect checking, at least minimal.
Signs of natural and types of fake honey. Ways to distinguish a counterfeit by external signs and using chemical reactions. Recommendations on how not to spoil the bee nectar.
The content of the article:
Not everyone knows how to distinguish real honey from fake, but it is an absolutely necessary skill. The benefits of natural bee nectar are undeniable, but this cannot be said about falsified nectar, it is unsuitable not only for food, but also for the preparation of cosmetics. And if you do not want to pay money for a useless fake, it is worth learning how to recognize it.
In order not to fall for their tricks, you should know the signs and properties of real honey:
Remember! You should buy honey during the season (mass pumping begins on August 14, at Honey Spas), from a well-known beekeeper who is engaged in such a trade on a regular basis and appreciates his reputation. It is more profitable to make a wholesale purchase (in the quantity you need for a whole year), you can ask the seller for a discount.
Let's consider the types of fakes in more detail:
A little trick! If you really really want to buy May honey, ask the seller to give you a part of it in honeycombs, because scammers cannot fake them. This way you can be sure of the naturalness of your purchase, and chewing the wax will strengthen your teeth and gums.
Fraudsters are interested in having their product bought at the real price. Therefore, even an experienced gourmet can confuse natural and fake honey. But if you know some tricks, then the counterfeit is quite easily determined both by external signs and with the help of chemistry.
Please note! Before buying honey on the market, ask the seller for a certificate of product quality. And in the store, pay attention to the color of the label. If it is white, it means that this is the highest quality product. And if it is blue, then it means that it is of poor quality or honeydew. Also read carefully what is written there. There must be such data: the variety and botanical type of honey, where and when it was collected, the address and name of the supplier, the standard.
There are different ways to check:
Important! Good honey thickens and crystallizes over time, and if yours is not sugared after a year or two, it is probably a fake or honeydew product. If after some time after the purchase it began to divide into two layers (thicker at the bottom and thinner at the top), this means that you bought unripe nectar. It should be used quickly, before fermenting.
By the way! There is a myth that honey collected by bees in the mountains is better than ordinary, flat honey. In fact, the whole advantage lies in the environmental friendliness of such mountain nectar. But the concentration of nutrients does not depend at all on the height of the places where it was collected. A good beekeeper even on the plain will find a clean place away from roads and industrial facilities, and can even agree with farmers or an agronomist of an agricultural enterprise to place an apiary near flowering fields (this is beneficial to everyone). If you trust the seller and know that the bees did not collect nectar along the road routes, then you can be sure that this honey is in no way inferior to mountain honey.
Hello dear readers! If you often look at my blog, you know that I use honey a lot in my recipes. Today I want to talk to you just about him. What types and varieties are there? How to check the quality of honey at home? Where can I buy good honey? You will find answers to these questions and other interesting facts in this article.
The mention of honey was found in Egyptian hieroglyphs. Pharaohs used it as a monetary equivalent and considered it the most valuable offering to their gods. Honey is mentioned in the Bible, and the Greeks considered it the food of the gods. In the eleventh century, it was offered to German lords as a ransom for the peasants.
Today it is used as a remedy and just a delicious treat. This is a universal remedy that can improve the health of a person at any age.
At the end of summer, beekeepers organize fairs where you can buy a variety of beekeeping products. Every buyer can be faced with a counterfeit of this useful product. To prevent this from happening, I propose to consider the most sophisticated methods of falsification.
For coloring, add tea, St. John's wort or turmeric. Additional colorants may precipitate when dissolved. Artificial honey has believable properties, it tastes and smells good.
Sometimes it is possible to detect falsification only in laboratory conditions. It contains simple carbohydrates, minerals, but lacks bioactive substances, dextrans and pollen.
The natural product has various shades: from light to dark or brown. Dark is healthier (buckwheat, burdock), as it contains more minerals, iron, copper, manganese. Light - linden, cotton, acacia. It is very aromatic. Honey collected from different plants is called polyferrous.
Natural honey contains pollen particles and will crystallize over time. Fake, transparent, prone to delamination and will always have a liquid consistency.
The taste should be sugary and astringent. Buckwheat and sunflower have the brightest and most pronounced taste, and linden is very delicate. Real, bakes and dissolves in your mouth. If there is a fake, it does not dissolve and you feel the taste of caramel or sugar syrup, it does not leave a pleasant burning sensation.
The good one is completely absorbed into the skin and is easy to rub. A fake leaves a sticky mark and particles that do not dissolve.
The drop should not spread over the paper. From "linden", a stain spreads on the paper. This indicates the presence of water in the contents.
Natural flows down from the spoon continuously, with a thin thread, and is stacked in layers into the pagoda. Poor quality, drips and splashes. A drop of counterfeit immediately falls into the bulk.
A piece of bread is dipped in honey, in natural, it will harden, in fake - it will soften.
To give the honey diluted with water, chalk is added. It is colorless and odorless. You can identify it by dropping vinegar - a hiss appears.
Revealing natural honey with a hot wire, based on its properties, does not stick to hot metal objects. The fake will remain on a stick.
High-quality, harder than unnatural. A liter jar of the present, weighs at least 1.4 kilograms.
You need to store in a ceramic jar or a small dark glass container. You can use enameled or stainless steel dishes, and for crystallized dishes, waxed paper dishes are suitable. An iron container will not work, as it may oxidize with the formation of substances hazardous to health.
Wooden containers are not suitable for all. From oak - will give honey a dark color, and conifers - bitterness.
Honey is able to adsorb odors, so it should be kept away from strong smelling substances. It also absorbs moisture, which makes it fluid, so the place needs to be dry.
Acacia. Light yellow in color, has decongestant properties and the ability to thin bile. Bees collect it during the flowering period of acacia - May, and pump it out in mid-July. This is one of the most valuable varieties. It contains a full range of vitamins and minerals. Basic properties:
It is used for sports nutrition, as an energy supplement, as well as for diabetic treatment. Acacia honey can be pale yellow or white, depending on the type of acacia it was harvested from. Natural honey is not bitter, it is liquid and viscous. In one day, a bee colony collects 12 kg of this product.
Mountain - refers to polyferous (forbs). Collected in a clean mountain climate, it has healing properties. The color is varied, from light to brown. It has a spicy, fruity taste and is rich in trace elements. Used to treat anemia and hypovitaminosis. Possesses antifungal properties. It is used topically for wound healing. Helps with diseases of the respiratory tract, mouth, heart and vascular system.
Buckwheat - is considered the most useful. Refers to dark varieties. Has a pronounced aroma. It contains antibiotics and enzymes. The unique combination of nutrients made it indispensable for infectious diseases.
Buckwheat honey has a bactericidal effect against staphylococcus and Escherichia coli. Medicinal properties increase when combined with vitamin C. It has an expectorant and diaphoretic effect, therefore it is effective for colds and pulmonary diseases.
Clover - white or amber. Has a peculiar candy taste, transparent color and herbal aroma. It has a healing effect in diseases of the liver, heart, gynecological diseases. It has a regenerating effect and is used to heal wounds.
Herbs - honey is obtained from flowering plants, trees and shrubs growing in the same area. Collect it throughout the summer. May have a different color and aroma of the plants prevailing in the area. Golden brown in color. Has a bactericidal effect. It is used for various inflammatory diseases, insomnia and sclerosis.
Honey is a healthy dietary product. 100 grams contains 300 calories, and sugar contains 400. It is not recommended for people suffering from carbohydrate metabolism disorders and allergic reactions.
Nowadays there is a lot of low-quality honey, both on store shelves and in markets. The product is not cheap and it is a pity when you run into a fake.
Naturally, the safest way to avoid falsification is to get your own honey or buy it from relatives and friends. But you must admit that not everyone has their own apiary or friends in the countryside.
Therefore, to buy honey, I can suggest a trusted place - a store Ecotopia... I have been taking it there for a year now and I can say that there is a really high-quality product at good prices. There are shops in St. Petersburg and Moscow. For other regions, there is delivery by mail. True, I don't know the prices for delivery.
If you know of other methods for determining the quality of honey, I would be happy to read them. Please write comments and subscribe to my blog.
All the best! Dorofeev Pavel.